Chocolate Baked Oatmeal
This Chocolate Baked Oatmeal is seriously chocolatey, loaded with gooey oats, and topped with chocolate chips. Easy to make ahead of time or bake fresh for weekend breakfasts! Vegan, Gluten-Free Option.
Servings 6 servings
Ingredients
- 1 1/2 cups rolled oats
- 1 cup quick-cooking oats (or sub with more rolled oats)
- 2 tablespoons ground flax seed
- 1 teaspoon espresso powder optional, for a dark chocolate flavor
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup cocoa powder
- 1 cup unsweetened applesauce
- 2 1/2 cups non-dairy milk of choice
- 1/4 cup grade A maple syrup
- 1 teaspoon vanilla extract optional
- 1/4 - 1/2 cup mini chocolate chips (optional)
Instructions
- Prep: Preheat the oven to 350F.
- Dry Ingredients: Add the rolled oats, quick-cooking oats, flax seed, espresso powder (if using), baking powder, and salt to a 9x13 baking dish. Sift the cocoa powder over the oats, then use a spatula or spoon to mix everything together until evenly combined.
- Wet Ingredients: Add the applesauce, milk, maple syrup, and vanilla to the baking dish. Mix well until combined, then use a spatula to make sure the oats are spread out evenly across the baking dish. (Note: if you’d like to mix in a few extra chocolate chips with the oatmeal, add them here!)
- Bake: Bake in the middle rack of the oven for 25 to 30 minutes, or until the oatmeal looks set in the center. Remove from the oven and immediately sprinkle the chocolate chips over the surface of the oatmeal; the residual heat from the baked oats will melt the chips slightly and help them stick to the surface.
- Serve & Store: Let the baked oatmeal sit for 10 minutes to fully set before serving. For softer/warm oats, serve immediately after and top as desired. If you would like to slice the baked oats into bars, I would recommend letting the oatmeal cool completely in the baking dish before slicing. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze pre-sliced portions in a freezer bag for up to 2 months.
Notes
- Gluten-Free: Use gluten-free certified oats to make this recipe gluten-free.
- Maple Syrup: Maple syrup can be swapped with equal parts agave, cane sugar, or brown sugar.